Pumpkin Chocolate Chip Cookies Easy Peasy

Pumpkin Chocolate Chip Cookies Easy Peasy

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Preparation time:15 Mins

Cooking time:11 Mins

Servings:24 cookies

Ingredients:

• 1 cup (227g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) packed brown sugar
• 1 teaspoon vanilla extract (5ml)
• 1 large egg (approx. 50g)
• 1 cup (240g) pumpkin puree
• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda (5g)
• 1 teaspoon ground cinnamon (3g)
• ½ teaspoon ground nutmeg (1g)
• ¼ teaspoon salt (1.5g)
• 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

• Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the vanilla extract, then the egg, followed by the pumpkin puree. Mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Fold in the chocolate chips.
• Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Calories:150 calories

Fat:8g

Fiber:1g

Recipe Info

Category:Cookie

Cuisine:American

Recipe Introduction

Ever wondered what autumn tastes like? Honestly, it’s gotta be these pumpkin chocolate chip cookies easy . Picture this: a crisp, autumnal day.

Leaves are falling. And you are tucking into a tray of warm, spiced cookies. Sounds good, right? These cookies are the best way to get in that fall baking spirit.

They're soft, they're chewy, and they're packed with chocolate!

What Makes These Cookies Special?

These aren't just any chocolate chip cookies , though. We're talking about pumpkin chocolate chip cookies . This recipe elevates this classic into something truly special.

This easy cookie recipe is inspired by classic American baking. I've tweaked it to be dead simple and utterly delicious.

A Bit About Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies bring a taste of American fall baking right to your kitchen. They are super easy to make! From start to finish, you’re looking at less than 30 minutes.

This quick cookie recipe is perfect for whipping up a batch for friends, family, or just yourself. The recipe yields about 2 dozen soft pumpkin cookies .

That's perfect for sharing around.

Why You'll Love These

One of the best things about baking with pumpkin is the extra moisture it adds. Hello super chewy pumpkin chocolate chip cookies ! Plus, pumpkin puree recipes are full of vitamins.

Think of these as a (slightly) healthier treat! These homemade cookies are ideal for a Halloween party, a Bonfire Night gathering, or even just a cosy night in with a cuppa.

Honestly, these are my favourite easy cookie recipe to make. I always use it for baking with pumpkin !

Ready to get started? Let's gather our ingredients.

Alright then, let's get down to brass tacks with our pumpkin chocolate chip cookies easy recipe! This part is all about gathering your bits and bobs.

Think of it as your kit check before you embark on the baking adventure.

Ingredients & Equipment

So, what do you need to make these yummy biscuits? Don’t worry, it's mostly store cupboard stuff!

Main Ingredients

Okay, here’s the shopping list for our easy cookie recipe :

• 1 cup ( 227g ) unsalted butter, softened.
• ¾ cup ( 150g ) granulated sugar.
• ¾ cup ( 150g ) packed brown sugar.
• 1 teaspoon ( 5ml ) vanilla extract.
• 1 large egg (approx. 50g ).
• 1 cup ( 240g ) pumpkin puree . Canned is totally fine for this fall baking .
• 2 ¼ cups ( 280g ) all-purpose flour.
• 1 teaspoon ( 5g ) baking soda.
• 1 teaspoon ( 3g ) ground cinnamon.
• ½ teaspoon ( 1g ) ground nutmeg.
• ¼ teaspoon ( 1.5g ) salt.
• 1 ½ cups ( 255g ) semi-sweet chocolate chips .

For the butter, make sure it's actually soft. Not melted, just squidgy. This is super important for a good bake. Soft pumpkin cookies need soft butter.

Seasoning Notes

Spice is nice! This is where the magic happens, y'know?

• Cinnamon and nutmeg are the dream team. They give that proper autumnal vibe. Think cozy nights by the fire.
• Vanilla extract enhances sweetness. Don't skimp on it.
• If you don't have both cinnamon and nutmeg, just use 1 teaspoon of pumpkin pie spice. It’s a cheeky shortcut.

Equipment Needed

Right, gather your tools! Nothing too fancy, promise!

• Mixing bowls (one big one, one medium one will do).
• Electric mixer (handheld or stand mixer). Though honestly? You could mix by hand if you're feeling energetic.
• Measuring cups and spoons. Accuracy is key.
• Baking sheets. The bigger, the better.
• Parchment paper or silicone baking mats. Keeps the cookies from sticking.
• Cookie scoop or spoon. A spoon does the trick.

Baking Up Some Autumn Magic: Pumpkin Chocolate Chip Cookies Easy !

Right then, gather 'round, baking buddies! Fancy some pumpkin chocolate chip cookies ? Honestly, who doesn't?! These aren't just any old chocolate chip cookies ; these are special .

This easy cookie recipe is like a warm hug on a chilly autumn evening, and it’s proper simple. Forget spending hours in the kitchen! We're talking about maximum flavour with minimal effort.

Prep Steps: Get Your Ducks in a Row

First things first: let's get organised. Measure out your ingredients. Having everything ready is key. It's called mise en place , and it's French for "everything in its place.

" Soften that 1 cup (227g) butter. Don't melt it, just let it get nice and squishy. It will make things easier.

Trust me, you don’t want to be wrestling with hard butter!

Let's Get Baking: The Step-by-Step

1. Get that oven HOT! Preheat to 375° F ( 190° C) . Line your baking sheets with parchment. No one likes scrubbing burnt cookies.
2. Cream together: Mix the softened butter, ¾ cup (150g) granulated sugar, and ¾ cup (150g) brown sugar. Beat till it’s light and fluffy.
3. Add the wet stuff: Stir in 1 teaspoon (5ml) vanilla, 1 egg (approx. 50g) , and 1 cup (240g) pumpkin puree . Give it a good mix.
4. Dry ingredients assemble! In a separate bowl, whisk 2 ¼ cups (280g) flour, 1 teaspoon (5g) baking soda, 1 teaspoon (3g) cinnamon, ½ teaspoon (1g) nutmeg, and ¼ teaspoon (1.5g) salt.
5. Mix it all together: Slowly add the dry ingredients to the wet. Mix until just combined! Don't overdo it.
6. Chocolate heaven! Fold in 1 ½ cups (255g) chocolate chips. Because, you know, chocolate makes everything better.
7. Cookie drop: Drop spoonfuls onto the prepared sheets. Leave some space, they'll spread a bit.
8. Bake them: Bake for 10- 12 minutes , until golden brown. Don't burn them. Let them cool.

Pro Tips for Pumpkin Chocolate Chip Cookie Perfection

Right, listen up! Room-temperature butter makes ALL the difference. Don't overmix your dough, or you'll end up with tough cookies.

Also, consider chilling the dough for 30 minutes for thicker chewy pumpkin chocolate chip cookies . It’s not essential, but it works wonders.

These soft pumpkin cookies are the perfect way to enjoy fall baking ! I used this recipe as a base for my homemade cookies because it’s a quick cookie recipe and it’s amazing for trying new things.

Plus, it's a brilliant way to use up leftover pumpkin puree recipes . These pumpkin chocolate chip cookies easy are the biz!

Recipe Notes

Alright, you've got the lowdown on how to make these amazing pumpkin chocolate chip cookies easy . But before you get baking, let's go over some essential points.

It's like reading the instructions before assembling that flat-pack furniture. Avoids any mid-bake "Oh crikey!" moments.

Serving 'Em Up: Looking Good!

Presentation matters, doesn't it? You could just pile the chewy pumpkin chocolate chip cookies on a plate, but where's the fun in that? Try arranging them nicely on a platter.

Dust with a bit of icing sugar. Or serve warm with a scoop of vanilla ice cream. A cold glass of milk always hits the spot with homemade cookies .

For a grown-up touch, a glass of Baileys works a treat too.

Storage Sorted: Keep 'Em Fresh!

Honestly, these pumpkin chocolate chip cookies probably won't last long. But if you do have leftovers, store them in an airtight container at room temperature for up to three days.

Or pop them in the fridge for up to a week. For longer storage, freeze them. Just wrap them individually in cling film, then put them in a freezer bag.

They'll keep for up to two months. To reheat, just let them thaw at room temperature, or give them a quick blast in the microwave.

Think of them like little, delicious time capsules!

Twists and Turns: Variations on a Theme

Fancy a change? You could make these easy cookie recipe dairy-free by using vegan butter and dairy-free chocolate chips. Boom! Dietary adaptation done.

For a seasonal swap, try adding chopped pecans or walnuts for an extra bit of fall baking flavour. If you're really feeling adventurous, chuck in a handful of dried cranberries.

Think of it as a posh version of a classic chocolate chip cookies .

Numbers Game: Nutrition Lowdown

Okay, so let's have a peek at the nutrition. Each of these soft pumpkin cookies will set you back around 150 calories.

They have 2g of protein, 8g of fat, and 20g of carbs. The sugar is about 12g. But come on, it's a cookie, not a salad! Baking with pumpkin has some vitamin A and fiber benefits, so there are worse things, right? These are quick cookie recipe for a perfect treat with those pumpkin puree recipes .

So, there you have it. All the info you need to bake up a batch of these brilliant pumpkin chocolate chip cookies .

Don’t stress if they aren't perfect. Imperfection is part of the charm. Now go on, get baking! I promise this pumpkin chocolate chip cookies adventure will make you the star baker of your friend group!